…– 1. Classic 100% WholeWheatBread Blog post: Our Most Popular Recipe ★★★★½ (300) Reader rave: "Oh my goodness! This is so awesome that I baked it about four times in the past two weeks. I never had a 100% wholewheatbread recipe that gave me light, fluffy, great tasting bread. I am still using…

…your own way (mixer, breadmachine, etc.), feel free. It's the end result that counts, and that end result is very satisfactory indeed. Start with top-quality wholewheat flour. Kids love our whitewholewheat, with its mild flavor and light color; it's my favorite wholewheat flour as well. Yeast…

…bread is it. You know, we've been pounding the drum for whitewholewheat flour for nigh on 20 years here at King Arthur Flour. And apparently, we haven't been doing a very good job, because many of you just don't understand what it is. "Is whitewholewheat flour white flour? Is it wholewheat? Is…

…went back to all my original wholewheatbread defaults: King Arthur WhiteWholeWheat Flour; SAF instant yeast; and a Zo breadmachine, for kneading. The result? Not unexpectedly, the dough kneaded up gnarly and clay-like, rather than smooth and supple. Wholewheat flour, with its tiny, sharp…

…sneak wholewheat flour into your baking without your family knowing it? With whitewholewheat flour, the answer is a resounding yes. Bottom line: Whitewholewheat flour is nutritionally equal to red wholewheat flour. But it bakes up lighter colored; often lends lighter texture to breads; and for…

…to the kitchen for a toasted slice of wholewheatbread spread with soft butter and showered with cinnamon-sugar. Truth: I have no self-control when it comes to hot bread.) There comes a time, however, when heating up the kitchen to bake a loaf of bread – or even some quick rolls – tips you right…

…than creamy white in color, have the light texture and wonderful, buttery sweetness of the quintessential soft white dinner roll. Are you willing to put aside old prejudices, and give wholewheat a try? Step right up to the (dinner) plate... Put the following in a mixing bowl (or your breadmachine…

…Arthur Flour.” What this means is it takes more wheat berries pound for pound to produce King Arthur Flour than most other flours.Of course none of that applies to our wholewheat flour, which is ground from the entire wheat berry. Our wholewheat excels because we grind it finer and, as with all…

…this? Whole grains don’t have to taste whole-grainy. Whole grains can actually taste good. No, make that GREAT. OK, true confession time. For years, I didn't like the taste of wholewheat flour. I was a white flour gal, contentedly enjoying grilled cheese and French toast on white sandwich bread,…

…Arthur whitewholewheat flour; and the organic version is great in yeast bread, as yeast seems to love organic flour. Mix for a couple of minutes with your mixer's flat beater, till the dough comes together and starts to smooth out. You can also do this dough start to finish in the breadmachine,…

…in wholewheat as white flour. It's just that the wholewheat doesn't capture as much of the yeast's CO2 as white flour does. This is a sticky dough, so you want to make it in a stand mixer or breadmachine, as I'm doing here. Let me show you why I nearly always make dough in the breadmachine (when…

…whole rye flour? It's rye's version of wholewheat flour, including bran, endosperm, and germ: the entire rye berry. Which should you choose? White/light rye, without any trace of bran, will give you the lightest-colored, highest-rising bread. As you go from white to dark to pumpernickel, your bread…

…are difficult. If you’re a beginning yeast baker, you might want to get your feet wet with our No-Knead 100% WholeWheatBread or another no-knead favorite, Golden Asiago PDQ Bread. But once you’ve used yeast a few times (instant yeast is your best and easiest choice), making these Quintessential…